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chicken tenders

Chicken Tenders Recipe

Rachid Yousfi
If you’re craving perfectly crispy, juicy chicken tenders that are simple to make and packed with flavor, this recipe is a must-try—it’s the ultimate comfort food, perfect for family dinners, meal prepping, or snack time!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine United States
Servings 4 servings
Calories 375 kcal

Equipment

  • Large mixing bowls
  • Shallow dish
  • Frying pan or deep fryer
  • Tongs
  • Paper Towels
  • Cooking thermometer
  • Serving platter or plate

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper
  • 2 large eggs
  • 2 cups breadcrumbs
  • 1 cup buttermilk
  • Vegetable oil

Instructions
 

  • Prepare the chicken: Cut the chicken breasts into strips, about 1 inch wide. Season with a pinch of salt and pepper.
  • Set up your breading stations: In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. In another shallow dish, whisk the eggs and buttermilk together. In a third dish, place the breadcrumbs.
  • Coat the chicken: Dip each chicken strip first into the flour mixture, then the egg wash, and finally coat it in the breadcrumbs. Make sure the chicken is well-coated at each stage.
  • Heat the oil: Heat about 1-2 inches of vegetable oil in a large frying pan over medium heat. Use a thermometer to ensure the oil reaches around 350°F (175°C).
  • Fry the chicken: Carefully add the chicken tenders to the hot oil in batches. Do not overcrowd the pan. Fry for 3-4 minutes on each side, or until the tenders are golden brown and reach an internal temperature of 165°F (74°C).
  • Drain and serve: Use tongs to remove the tenders from the oil and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite dipping sauce.

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Notes

  • Temperature Control is Key: Make sure your oil is at the right temperature (350°F/175°C) before frying. If it’s too low, your tenders will become soggy; too high, and they may burn.
  • Double Coating for Extra Crunch: For extra crispy tenders, dip the chicken in the flour and egg mixture twice, then coat again in breadcrumbs. This creates a thicker crust that crisps up beautifully.
  • Rest After Frying: Let your tenders rest on a paper towel-lined plate for a minute or two after frying to ensure they stay crispy and to drain excess oil.
  • Use Panko Breadcrumbs: For the crispiest texture, use panko breadcrumbs instead of regular ones. They provide a lighter, airier crunch that makes a big difference.
  • Season as You Go: Don’t forget to season the chicken itself, not just the breading. A pinch of salt and pepper on the raw chicken will enhance the flavor from the inside out.

Nutrition

Nutrition Facts
Chicken Tenders Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
375
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
100
mg
33
%
Sodium
 
700
mg
30
%
Potassium
 
600
mg
17
%
Carbohydrates
 
30
g
10
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
30
g
60
%
Vitamin A
 
500
IU
10
%
Calcium
 
50
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chicken Tenders
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